Creamy Corn and Poblano Chowder
Every have some corn on the cob and not know what to do with it? I have about 6 ears of corn and none wants to eat it off the cob anymore. I asked around and while many had some great suggestions for salsa, corn bread, and even corn fritters, I decided to make a creamy corn chowder. However, I’ve taken it up a notch with adding green chilis. Let me know in the comments what you like to do with left over sweet corn.
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients (for 6 servings)
- 6 ears of sweet corn, kernels removed
- 2 cups of milk or cream
- 1 cup vegetable or chicken stock
- 2 cups of water
- 4 green chilis, poblano, jalapeno, or hatch would work
- 1 large onion, diced
- 4 garlic cloves, diced
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 Tsp of salt, pepper, and garlic powder
- 1/2 cup chives, chopped for garnish
- Sour cream for garnish
- 1 lime
- Crusty bread
- Crisp white wine or rose
Steps:
- Remove the kernels from the cobs, and set aside 1/2 cup
- Add cobs to pot with water and stock and bring to a boil
- Reduce heat and simmer for 15-30 minutes
- In a sauce pan, heat olive oil and butter
- Add onion and garlic to pan and saute until tender
- Add corn kernels and green chilis and simmer for a few minutes
- Add salt, pepper, and garlic powder
- Remove the cobs from the stock and add corn and onion
- Remove from heat
- Using an immersion blender or food processor puree until creamy
- Stir in cream and heat thoroughly
- Garnish with chives, sour cream, and a few corn kernels
- Squeeze a lime on top
- Serve with fresh bread and nice chilled white wine or rose
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